As much as I love a loaf of rustic bread, with its tooth-grinding crust and tender center, it’s the handsome guys for a day that intrigue me. Here are the ingredients for a lush pudding, savory or sweet.
A savory bread pudding, filled with seasonal vegetables and spices, is a lot like a quiche, but easier and quicker to make, without the crust. It’s just as delicious served warm as it is at room temperature and can be made a day or two in advance, so it’s perfect for entertaining.
For best depth of flavour, be sure to cook the vegetables in good butter long enough for them to release their juices, then let them cool before adding to the pudding base.
Slightly stale, firm bread is perfect for pudding. If it’s still fresh and soft, just lightly toast the slices in the oven to dry them out a bit. This gives structure to the pudding and keeps it from becoming too soggy.
Our local winter spinach pairs wonderfully with bread pudding. Grown in colder conditions, these spinach produce longer, sturdier leaves than spring varieties. It has more flavor because there is actually less water in the plant cells, so the taste is intensified.
The spinach also adds color and interest to the whole dish.
Take this basic recipe and vary the vegetables as they come to market: asparagus, mushrooms, kale, collard greens, and squash all work well. (Tomatoes and cucumbers are just too juicy.) It’s also a great way to use up bits of good cheese: a good parmesan, a good cheddar, an aged gouda, creamy goat’s cheese.
And don’t hesitate to spice things up. A shot of Tabasco, a dollop of curry, or a shower of herbs can make this a breakfast or brunch-worthy dish.
Spinach Bread Pudding
For 4 to 6 people.
Make it the night before and have it ready for brunch the next day. It’s a luxurious use of stale bread, and you can vary the vegetables depending on what’s in season. From Beth Dooley.
6 to 8 oz day-old bread
3 tbsp. butter, plus more for the pan
1 small onion, chopped
2 cups of fresh spinach
3 eggs
1/2 tsp coarse salt
4 rooms. half and half or whole milk
1/2 tsp. freshly ground black pepper
A generous pinch of nutmeg
1 tbsp. chopped fresh thyme or 1 teaspoon dried
1/2 tsp. Grated cheddar cheese, plus more for garnish
1/4 tsp. Grated Gruyère cheese, plus more for garnish
Preheat oven to 350 degrees. Tear bread into 1-inch pieces. If fresh, place on a baking sheet and lightly toast. Generously butter a 9- to 10-inch baking dish.
Heat a large skillet over medium heat and melt the butter. Sauté the onion until softened, about 3 to 5 minutes. Add the spinach and cook until slightly wilted, about 1 to 2 minutes. Remove from heat and set aside.
In a large bowl, whisk together eggs, salt, and half-and-half, then pepper and nutmeg. Add bread, thyme, Cheddar and Gruyere cheeses, and sautéed vegetables and mix well. Carefully pour mixture into prepared baking dish. Top with additional cheese.
Bake until the cream is no longer runny in the center, about 1 to 1 1/4 hours. If the top becomes too dark before the pudding is finished cooking, cover the dish with aluminum foil.
Beth Dooley is the author of “The Perennial Kitchen.” Find her at bethdooleyskitchen.com.
